Effects of different heat treatments on structural and functional properties of acid-precipitated Buffalo Milk protein fractions.
- DOI
- 10.1016/j.foodres.2026.119760
- Published
- 2026 Oct 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- cautionDOI registered: No matching Crossref record was present in this response.
- cautionDOI resolves: No matching Crossref record was present in this response.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty.
Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119760,
title = {Effects of different heat treatments on structural and functional properties of acid-precipitated Buffalo Milk protein fractions.},
author = {Dong C and Li C and Zhang G and Liu L and Su Q and Wei J and Du P and Li C and Chen Z},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119760},
url = {https://doi.org/10.1016/j.foodres.2026.119760}
}RIS
TY - JOUR TI - Effects of different heat treatments on structural and functional properties of acid-precipitated Buffalo Milk protein fractions. AU - Dong C AU - Li C AU - Zhang G AU - Liu L AU - Su Q AU - Wei J AU - Du P AU - Li C AU - Chen Z PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119760 UR - https://doi.org/10.1016/j.foodres.2026.119760 ER -
APA
C, D., C, L., G, Z., L, L., Q, S., J, W., P, D., C, L., & Z, C. (2026). Effects of different heat treatments on structural and functional properties of acid-precipitated Buffalo Milk protein fractions.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119760
Source records
- pubmed · retrieved 2026-09-26T11:50:54.905Z